Ultrasonic Avocado Oil Extraction
Ultrasonic extraction and malaxation increases yield of extra virgin avocado oil production. Sonication is a gentle non-thermal process and thereby is appropriate to produce the highest grade of extra virgin avocado oil. The ultrasonically assisted oil pressing not only improves yield, it also maintains high quality of fatty acids and polyphenols and shortens the oil extraction time significantly.
Ultrasonic Extraction and Malaxation of Extra Virgin Avocado Oil
Ultrasonic extraction is a well established process to produce high quality edible oils (e.g. olive, flaxseed, grape seed, algae, coconut etc.) as well as active compounds (e.g. phytochemicals, antioxidants, vitamins, polyphenols, colorants etc.). To maintain the nutritional quality of the plant raw material, a mild and non-thermal extraction technique is crucial. Extra virgin avocado oil is produced via mild, non-thermal cold pressing. Ultrasonic extraction and malaxation is a non-thermal treatment, which can be integrated as additional processing step in order to increase the yield of extra virgin avocado oil whilst preserving the phytochemicals and fatty acid structure of the avocado oil.
Ultrasonic processing assists the cold-pressing of avocado oil by the efficacious cell disintegration so that the complete oil yield is released from the avocado pulp. The non-thermal pressing technique results in extra virgin avocado oil that retains its valuable nutritional composition, full-flavoured aromatics, and intense emerald green color.
Ultrasonic malaxation and extraction of avocado pulp gives exceptional high avocado oil yield and decreases at the same time the mashing and malaxation time in industrial avocado oil production avoiding any negative quality impacts.
- high quality avocado oil
- higher yield
- non-thermal process
- faster extraction
- low investment
- fast RoI
UIP4000hdT ultrasonic extractor for the production of extra virgin avocado oil
Carefully ultrasonic pressed avocado oil maintains – in contrast to warm-pressing procedures – all its healthy nutritional compounds such as vitamin, enzymes, micronutrients, and flavour components. Using purely mechanical forces, ultrasound-assisted malaxation and extraction qualifies as a non-thermal processing method and allows to produce extra virgin avocado oil of highest quality.
Avocado Oil Production using Ultrasonication
Avocado oil is typically produced through a process called mechanical extraction, which involves removing the flesh of the avocado fruit and then pressing or centrifuging it to extract the oil.
Below, you can find the general process steps involved in avocado oil production as well as the optional ultrasonic treatment for improved extra virgin avocado oil yield:
- Harvesting and selection: Ripe avocados are harvested and selected for oil extraction based on their quality.
- Washing and de-stoning: Avocado oil is produced from de-pitted and de-skinned avocados. The avocados are washed and then de-skinned and de-stoned to remove the peel and large seed inside.
- Mashing or pureeing: The flesh of the avocado is mashed or pureed to prepare it for oil extraction. For the oil pressing process, only the avocado flesh (puree or pulp) is used. Afterwards, the flesh is ground to avocado pulp and then malaxed for approx. 40-60 minutes at 45-50°C.
- Ultrasonic malaxation and extraction: Ultrasonication for is an optional processing step in the avocado oil extraction. Integrating an inline ultrasonicator into the avocado oil processing line allows to produce more virgin avocado oil. As a purely mechanical treatment, ultrasound breaks the avocado cells open and promotes the complete release of oil from the avocado flesh.
- Separation: The oil is separated from the mashed or pureed avocado flesh using either a press or a centrifuge. Remaining water is removed via centrifugation.
- Filtering: The oil is filtered to remove any remaining solids or impurities.
Advantages of Ultrasonic Avocado Oil Extraction
The main benefits of ultrasound-intensified avocado oil extraction are :
- Higher yield: Ultrasonic extraction increases the yield of avocado oil extraction by promoting the complete oil release from the avocado flesh. This means ultrasonication gives more avocado oil from the same amount of avocado fruits.
- Improved quality: Ultrasonic extraction produces avocado oil with a higher quality due to reduced exposure to high temperatures and lower levels of oxidation. This is because ultrasonic extraction generates less heat than traditional extraction methods, which can damage the oil and affect its quality.
- Faster extraction: Ultrasonic malaxation and extraction accelerates the extraction process by reducing the time required for the oil to be released from the avocado flesh.
Sonicator UIP6000hdT installed for avocado oil extraction.
Avocado oil is typically produced through mechanical pressing. Ultrasound-assisted extraction is an additional process step that can be easily integrated into any avocado oil processing line and improves the efficiency, yield, and quality of extra virgin avocado oil significantly.
The production of extra virgin avocado oil is very similar to the production of extra virgin olive oil.
The ultrasonic processor can be easily integrated into any existing avocado oil extraction line in order to improve the oil pressing so that a higher amount of oil from same amount of the raw avocado material is recovered.
Besides the production of cold-pressed high-quality edible oils, sonication can be applied to the downstream processing of the avocado oil, e.g. by emulsifying the avocado oil with water-based components for salad dressings, sauces or even cosmetic products.
Click here to learn more about ultrasonic emulsification!
Ultrasonic Avocado Oil Extraction Systems
Hielscher Ultrasonics supplies ultrasonic processors and extractors for the production of high quality edible oils. Hielscher’s ultrasonic systems can be easily integrated into the pressing / malaxation lines of extra virgin and virgin avocado oils.
For the integration into the pressing line of avocado or olive oil, the Hielscher UIP2000hdT (2kW), UIP4000hdT (4kW) and UIP6000hdT (6kW) are the most frequently implemented systems. They are equipped with sonotrodes and flow cell reactors accordingly to the consistency of the raw material (avocado pulp) and targeted processing capacity.
All our ultrasonic systems are built for the 24/7 operation under demanding conditions. Fulfilling industrial grade, Hielscher ultrasound transducers can be installed in dusty and moist environments.
Design, Manufacturing and Consulting – Quality Made in Germany
Hielscher ultrasonicators are well-known for their highest quality and design standards. Robustness and easy operation allow the smooth integration of our ultrasonicators into industrial facilities. Rough conditions and demanding environments are easily handled by Hielscher ultrasonicators.
Hielscher Ultrasonics is an ISO certified company and put special emphasis on high-performance ultrasonicators featuring state-of-the-art technology and user-friendliness. Of course, Hielscher ultrasonicators are CE compliant and meet the requirements of UL, CSA and RoHs.
Contact us today to discover the benefits of ultrasonically assisted avocado oil pressing!
The table below gives you an indication of the approximate inline processing capacity of our ultrasonicators:
| Flow Rate | Recommended Devices |
|---|---|
| 0.2 to 4L/min | UIP2000hdT |
| 2 to 10L/min | UIP4000hdT |
| 3 to 15L/min | UIP6000hdT |
| 10 to 100L/min | UIP16000 |
| larger | cluster of UIP16000 |
Contact Us! / Ask Us!
UIP4000hdT sonicator for inline processing of oil fruits such as olives and avocado for higher yields of high-quality edible oils.
1kW and 16kW industrial ultrasonic systems for extraction
Facts Worth Knowing
Ultrasonic Extraction
Ultrasonic extraction (also referred to as sono-extraction) is a well-known, reliable method to release components from biological material (e.g. oils, essential oils, aromatics, antioxidants, nutritional compounds). Ultrasonically generated cavitation perforates or breaks the cell wall so that the intracellular material – e.g. valuable compounds such as oils, flavours, vitamins, colorants – are released. Ultrasonic extraction is a highly effective and efficient method and is widely used to extract in the commercial production of oils and active substances from plant material (e.g. fruits, herbs, nuts, seeds, leaves) for the production of supreme plant extracts for the pharmaceutical, nutraceutical, cosmetic, and food industry.
Avocado Oil
The production of avocado oil is very similar to the production of olive oil. To obtain avocado oil, ripe avocados are peeled and the stone (seed) is removed. Afterwards, the flesh is ground to avocado pulp and then malaxed for approx. 40-60 minutes at 45-50°C.
Extra Virgin Avocado Oil
Like extra virgin olive oil, cold-pressed avocado oil is unrefined and so retains the flavor and color characteristics of the fruit flesh.
Avocado oil is graded regarding its quality: Besides extra virgin avocado oil, other grades such as virgin avocado oil, pure (= refined) avocado oil as well as blends are available. All avocado oils, which aren’t extra virgin, are usually extracted at elevated temperatures. For these latter oils, additional process steps and/or chemical solvents are applied to obtain the oil from the avocados.
The refining process of vegetable oils influences the oil’s smoke point, shelf-life & stability, color, flavor, acidity as well as the composition (nutritional profile). During the refining process, natural waxes are stripped from the avocado oil. This leads to a higher smoking point. Avocado oil has an exceptional high smoking point: The smoke point of the unrefined oil is 480°F (249°C) and the refined form can withstand temperatures of up to 520°F (271°C). The exact smoke point depends on the quality of oil refinement and the oil handling and storage before its use.
Nutritional Value
Avocado oil functions well as a carrier oil for other flavors. It is high in monounsaturated fats and vitamin E. Avocado oil also enhances the absorption of carotenoids and other nutrients.
Extra virgin avocado oil is the only grade of avocado oil that contains significant amounts of the antioxidant vitamin E. Furthermore, other beneficial phytochemicals and polyphenols are preserved by the gentle cold-pressing resulting in a high quality oil.
Avocado Fruit
The avocado (also known as alligator pear) refers to fruit, which grows on the avocado tree (Persea americana). Botanically, the avocado fruits is classified as a large berry containing a single large seed.
There are various types of avocados on the market. The ‘Hass’ is the most common cultivar of avocado. It produces fruits year-round and provides approx. 80% of cultivated avocados for the world market.
Other common cultivars of avocado are known as Choquette, Lula, Gwen, Maluma, Lamb Hass, Pinkerton, Reed, Fuerte, Sharwil, Zutano, Bacon, Ettinger, Sir Prize, and Walter Hole.
Avocado is often referred to as superfood since it provides a lot of healthy fats, vitamins and micronutrients.
Being a fruit, avocados have a remarkably high fat content: 71 to 88% of their total calories are from avocado’s fat content. However, the avocado is known for its healthy fat composition, which consists of 71% monounsaturated fatty acids (MUFA), 13% polyunsaturated fatty acids (PUFA), and 16% saturated fatty acids (SFA), which help to promote healthy blood lipid profiles and enhance the bioavailability of fat soluble vitamins and phytochemicals from the avocado or other fruits and vegetables, naturally low in fat, which are consumed with avocados. (Dreher et al. 2013)
Avocados are high in pantothenic acid, dietary fiber, vitamin K, copper, folate, vitamin B6, potassium, vitamin E (α-tocopherol), vitamin C, -carotene and lycopene. They are naturally free from sodium, sugar and cholesterol.
Literature/References
- Antonia Tamborrino, Agnese Taticchi, Roberto Romaniello, Claudio Perone, Sonia Esposto, Alessandro Leone, Maurizio Servili (2021): Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine. Ultrasonics Sonochemistry, Volume 73, 2021.
- Agnese Taticchi, Roberto Selvaggini, Sonia Esposto, Beatrice Sordini, Gianluca Veneziani, Maurizio Servili (2019): Physicochemical characterization of virgin olive oil obtained using an T ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. Food Chemistry Volume 289, 15 August 2019, Pages 7-15.
- Servili M; Veneziani G.; Taticchi A.; Romaniello R.; Tamborrino A.; Leone A.(2019): Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. Ultrasonics Sonochemistry 59, 2019.
- Dreher, Mark L.; Davenport, Adrienne J. (2013): Hass Avocado Composition and Potential Health Effects. Crit Rev Food Sci Nutr. 2013 May; 53(7): 738–750.
- Gutte, Krishna B.; Sahoo, Akshaya K.; Ranveer, Rahul C. (2015): Effect of Ultrasonic treatment on extraction of fatty acid profile of flaxseed oil. Oilseeds & fats Crops and Lipids, 2015.
- Hashemi, Seyed Mohammad Bagher; Khaneghah, Amin Mousavi; Akbarirad, Hamid (2016): The Effects of Amplitudes Ultrasound-Assisted Solvent Extraction and Pretreatment Time on the Yield and Quality of Pistacia Khinjuk Hull Oil. J. Oleo Sci. 65, (9) 2026. 733-738.
- Liu, Dan; Vorobiev, Eugène; Savoire, Raphaëlle; Lanoisellé, Jean-Louis LANOISELLÉ (2011): Extraction of polyphenols from grape seeds by unconventional methods and extract concentration through polymeric membrane. 11th International Congress on Engineering and Food (ICEF) Athens, Greece. May, 22-26, 2011.
- Sicaire, Anne-Gaëlle; Abert Vian, Maryline; Fine, Frédéric; Carré, Patrick; Tostain, Sylvain; Chemat, Farid (2016): Ultrasound induced green solvent extraction of oil from oleaginous seeds. Ultrasonics Sonochemistry Vol. 31, 2016. 319-329.
The industrial-grade ultrasonic extractor UIP2000hdT is installed for the production of high-quality extra virgin avocado oil.
Hielscher Ultrasonics manufactures high-performance ultrasonic homogenizers from lab to industrial size.